Fifty Minute Classroom

Mar 29, 2024, 15:18
Seafood Sustainability Part Two: Where Do We Go from Here?

Seafood Sustainability Part Two: Where Do We Go from Here?

Monday, 27 February 2023 14:15

Discussing the benefits and challenges of seafood sustainability with students.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Seafood Sustainability Part One: The Beginning

Seafood Sustainability Part One: The Beginning

Wednesday, 01 February 2023 12:18

A tri-colored scorecard began informing consumers about a seafood menu item’s abundance and harvesting methods – which caught on.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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There is No Such Thing as a Free Lunch: The Opportunity Cost of Beef

There is No Such Thing as a Free Lunch: The Opportunity Cost of Beef

Wednesday, 04 January 2023 11:08

Beef is a key ingredient with complicated environmental challenges and no precise and definitive answers

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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There is No Such Thing as a Free Lunch: The Opportunity Cost of Corn

There is No Such Thing as a Free Lunch: The Opportunity Cost of Corn

Thursday, 01 December 2022 09:57

Teaching students their decisions on something as basic as what to make for dinner has short- and long-term impacts.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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Culinary Instructors Break Down Tacos to Get to the Meat of the Climate Change Challenge

Culinary Instructors Break Down Tacos to Get to the Meat of the Climate Change Challenge

Monday, 31 October 2022 14:56

Environmental issues can be taught using taco ingredients, from monocropping to methane gas.

By Adam Weiner, JD, CFSE, and Stephanie Weiner, BA
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